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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Octopus
Begin by cleaning the octopus under cold running water. Remove the beak and any innards. In a large pot, bring water to a boil, and add the octopus. Boil for approximately 45 minutes to 1 hour until tender. Once cooked, remove and let it cool slightly before cutting into manageable pieces.
- 2
Cooking the Artichokes
Trim the artichokes by removing tough outer leaves and cutting off the top. Slice them in half and remove the choke. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the artichokes and sauté for about 10-12 minutes until golden brown and tender. Season with salt and pepper.
- 3
Preparing the Cannellini Beans
If using canned cannellini beans, drain and rinse under cold water. In a saucepan, heat 1 tablespoon of olive oil over medium heat, add minced garlic, and sauté until fragrant (about 1 minute). Then add the beans, smoked sweet pepper, and a pinch of salt and pepper. Cook for about 5 minutes until heated through.
- 4
Grilling the Octopus
Preheat your wood-fired grill or oven to high heat. Brush the octopus pieces with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until you get a nice char.
- 5
Plating the Dish
On a large serving platter, arrange the grilled octopus pieces, sautéed artichokes, and cannellini beans. Squeeze fresh lemon juice over the top and garnish with chopped fresh parsley. Serve immediately.